A sold out event every year, Vancouver's culinary road trip is back! Hop on board your private classic 1930s trolley and be whisked off to secret locations for your mouth-watering canapé creations, beverages and dinner.

This tour is the best way to explore the city's culinary secrets and tantalize your taste buds! The event is speakeasy themed and 1930's attire is encouraged, dress as fancy as you like!

A sold out event every year, Vancouver's culinary road trip is back! Hop on board your private classic 1930s trolley and be whisked off to secret locations for your mouth-watering canapé creations, beverages and dinner.

This tour is the best way to explore the city's culinary secrets and tantalize your taste buds! The event is speakeasy themed and 1930's attire is encouraged, dress as fancy as you like!

A sold out event every year, Vancouver's culinary road trip is back! Hop on board your private classic 1930s trolley and be whisked off to secret locations for your mouth-watering canapé creations, beverages and dinner.

This tour is the best way to explore the city's culinary secrets and tantalize your taste buds! The event is speakeasy themed and 1930's attire is encouraged, dress as fancy as you like!

Existential Eating and Bruno Feldeisen are teaming up for a 6 course supper club at Swallowtail supper club February 22! Together we are going to be addressing food waste and will take you on a creative food adventure of different offal, rare cuts of meat, ingredients that are not often used and transformed into something special! Get your tickets now before they sell out! check out the tickets here

A little more about Bruno :

"Great Canadian Baking Show" judge Bruno Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. He has been featured in the New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine. Bruno has multiple television appearances including Chopped, Beat Bobby Flay, Doughnut Showdown and Sweet Genius

Existential Eating is collaborating with Tomoko Tahara for a special Cha kaiseki inspired dinner at Grapes & Soda February 24! There will be a pescatarian and vegan option for this dinner and a very limited number of seats so reserve your tickets ASAP! Stay tuned for ticket release on this one!

The meaning of the word “kaiseki” is banquet so we are designing an elegant evening to celebrate of the beautiful food that the Pacific Northwest has to offer. It is traditionally very important to prepare the food thoughtfully, respecting and bringing out the flavours of each ingredient to bring them together without overpowering anything.

Taking inspiration from the traditional Cha Kaiseki ceremony we will be serving a 6 course meal ending with traditional Japanese matcha. The goal of the meal is to prepare your stomach for the tea (which will not sit well on an empty or full stomach) so you can enjoy the ceremony and Omotenashi (thoughtful service & the best treats for the guests.) We will be serving sake and beer as well throughout the dinner.

Tomoko Tahara ( aka #cookhatter … she also is a hat maker!) has been cooking since 1998 when she was in Japan (if her memory serves her right.) She moved to Vancouver in 2004 and has worked with many wonderful Vancouver restaurants like the Pourhouse, The Acorn and Cacao (to name a few.) Tomoko has been doing a series of Japanese Shojin (monk food) inspired dinners/events paying respects to seasonal food while putting a Pacific Northwest spin on things.

A sold out event every year, Vancouver's culinary road trip is back! Hop on board your private classic 1930s trolley and be whisked off to secret locations for your mouth-watering canapé creations, beverages and dinner.

This tour is the best way to explore the city's culinary secrets and tantalize your taste buds! The event is speakeasy themed and 1930's attire is encouraged, dress as fancy as you like!

Existential Eating and Bruno Feldeisen are teaming up for a 6 course supper club at Swallowtail supper club January 5! Together we are going to be celebrating the winter’s bounty and offering a pescatarian (vegetarian option too!) get your tickets here!

A little more about Bruno :

"Great Canadian Baking Show" judge Bruno Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. He has been featured in the New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine. Bruno has multiple television appearances including Chopped, Beat Bobby Flay, Doughnut Showdown and Sweet Genius

It's a struggle to find the right thing to do on New Years! Everything is booked and expensive and hard. Bah. My advice? Book a seat at the secret supper club, it's guaranteed fun, you get to byob which keeps the costs down and you might even meet some new food loving friends. That's my two cents. We're shooting for the stars with a seafood lovers menu featuring Dungeness crab, of course. Come on down to the supper club for an extravagant night with your friends!

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

Mark recently placed runner up on Top Chef Canada Season 6 where he was referred to as a 'magician' in the kitchen, as well as a 'mad scientist'for taking familiar dishes, breaking them apart, and reintroducing them assomething visually different but each bite hits all of the nostalgic notes.

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

Handtaste Ferments does lots of events and pop ups around town, always with a fermented element to them. They will be at Juicebar making a series of small plates for sharing! Come treat yourself (and your gut!)

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

Experience a private collaboration between four star Vancouver chefs and four cutting edge contemporary artists. Each chef is partnered with one artist and will create mouth watering tapas inspired by the artwork. Guests will meet the chef artist teams for an intimate talk about how their work is created as they sip and taste the evening away. Our mixologists are designing fabulous cocktails for the evening, making this one of the most creative and surprising culinary pop-ups of the year

Meet the chefs:

Chef Heather Dosman is one of the most creative young chefs in the Vancouver dining scene. Taste her foraged, fresh cuisine at Existential Eating events, the fantastic pop-up natural wine bar: Juice Bar or working in the heat of the Farmer's Apprentice kitchen.

Chef Sarah Robinson cut her teeth cooking at Tofino’s highly acclaimed seafood restaurant, Shelter. Her training was under Chefs Dale McKay (Ensemble Tap) and Brad Hendrickson (Biota). Owner of Something Special Catering, she specializes in West Coast cuisine and her charcuterie platters are a true work of art.

Chef Dawn Doucette is a culinary powerhouse, you've seen her on Top Chef Canada and as of Nov 1st this year you will see her opening her restaurant, Douce Diner in North Vancouver. Her roots are French Acadian with a distinctly southern influence, as such her dishes are out of this world.

And one mystery Chef to be revealed on the day of the Event!

Meet the artists:

Sarah Gee Miller lives and works in Vancouver, and is represented locally by Ian Tan Gallery, as well as Mayberry Fine Art in Toronto and Winnipeg. Her geometric abstract paintings are largely concerned with clarity equilibrium, and expressive possibilities of vibrant color.

Vanessa Lamis the 2017 BOMBAY SAPPHIRE Artisan Series Winner and recently collaborated with Artsy for her first solo exhibition in New York. She investigates the dynamics of form, space and the unconscious through mixed media painting and collage.

Aimee Henny Brown is an interdisciplinary visual artist living who has exhibited her work nationally and internationally. Her artistic practice engages archives, research and printed matter to place historical content within her contemporary visual art practice.

Tristesse Seeliger is a Vancouver artist working in mixed media using painting and collage. For the past four years, she has been working on a body of work focused on geometry, territories, pattern, infinity, and cartography. Seeliger is represented by South Main Gallery and the Vancouver Art Gallery Rental and Sales program in Vancouver.

Shinebox is taking inspiration from Goodfellas and traditional Italian cuisine to present you with a pasta series 'Niente Carne Si Prega' which translates to 'No meat please.' This series focuses on hand made pasta, of the vegetarian variety (with vegan options) using traditional techniques and local ingredients.

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

Shinebox is taking inspiration from Goodfellas and traditional Italian cuisine to present you with a pasta series 'Niente Carne Si Prega' which translates to 'No meat please.' This series focuses on hand made pasta, of the vegetarian variety (with vegan options) using traditional techniques and local ingredients.

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

this weekly vegetable focused snack bar encourages people to share a bunch of tapas style treats! Focusing on flavours that pair well with natural wines, this menu is constantly changing with fun surprise dishes like the 'Mystery box' and 'cheese of the day' that don't disappoint!

Shinebox is taking inspiration from Goodfellas and traditional Italian cuisine to present you with a pasta series 'Niente Carne Si Prega' which translates to 'No meat please.' This series focuses on hand made pasta, of the vegetarian variety (with vegan options) using traditional techniques and local ingredients.

Shinebox is taking inspiration from Goodfellas and traditional Italian cuisine to present you with a pasta series 'Niente Carne Si Prega' which translates to 'No meat please.' This series focuses on hand made pasta, of the vegetarian variety (with vegan options) using traditional techniques and local ingredients.